"whiskey and Bénédictine. It is unclear whether or not this has any relation to the cream-based version. Alexander (cocktail) The Alexander is a cocktail consisting of some form of alcohol, Cocoa Liqueur (Crème de cacao), and cream. Alexander Cocktail Twist of orange peel. Stir and serve. Alexander Cocktail Shake well in a mixing glass with cracked ice, strain and serve. The most common variation of the Alexander is the Brandy Alexander, made with brandy. Similarly, a Coffee Alexander substitutes coffee liqueur (such as Kahlúa) for gin, and a Blue Alexander substitutes blue Curaçao for crème de cacao. Other variations exist."
"Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint leaves, or by added coloring if made from extract instead of leaves). Both varieties have similar flavor and are interchangeable in recipes, except where color is important. It has 25% alcohol by volume. Crème de menthe is an ingredient in several cocktails, such as the Grasshopper and the Stinger. It is also served as a"
"Sour. It is made with a 3-to-1-to-1 ratio of bourbon, peppermint schnapps, and lemon juice. This cocktail is not technically a Stinger, since it omits the crème de menthe. The Stinger's popularity in New York City was so great that urban legends attributed the cocktail's genesis to famous millionaire Reginald Vanderbilt. It was further claimed that the Stinger was Vanderbilt's favorite cocktail, and he spent hours making them for his guests. The Stinger's reputation as a high-society drink led to its appearance in several famous novels. James Bond and Tiffany Case each have a Stinger in the 1956 Ian Fleming"
"digestif and used in cooking as a flavoring (see Mint chocolate). It is also a primary component of the popular South African shooter known as the Springbokkie. The traditional formula steeps dried peppermint or Corsican mint leaves in grain alcohol for several weeks (creating a naturally green color), followed by filtration and addition of sugar. Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint"
"julep and the mojito. ""Crème de menthe"" is a mint-flavored liqueur used in drinks such as the grasshopper. Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies, such as mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of peppermint and Japanese peppermint) and pulegone (in pennyroyal and Corsican mint). The compound primarily responsible for the aroma and flavor of spearmint is ""L""-carvone. Mints are used as food plants by the larvae of some"
"crème de menthe. Grasshopper (cocktail) A Grasshopper is a sweet, mint-flavored, after-dinner drink. The name of the drink derives from its green color, which comes from crème de menthe. The drink reputedly originated at Tujague's, a bar in the French Quarter of New Orleans, Louisiana in 1918, and was invented by its owner, Philip Guichet. The drink gained popularity during the 1950s and 1960s throughout the American South. A typical Grasshopper cocktail consists of equal parts green crème de menthe, white crème de cacao, and cream shaken with ice and strained into a chilled cocktail glass. A ""Vodka"" or ""Flying"""
"novel ""Diamonds are Forever"". The spy Alec Leamas drinks Stingers in John le Carré's 1963 novel ""The Spy Who Came in from the Cold"". The Vodka Stinger was the drink of choice for Joanne in the play ""Company"" by Stephen Sondheim, with her calling for one in the song ""The Ladies Who Lunch"". The drink is also featured in the 2007 ""Mad Men"" season one episode ""Nixon v. Kennedy"", set in 1960. The episode features Stingers made with Bacardi rum, as Bacardi was a series sponsor. The Stinger was widely mentioned in American motion pictures. Dudley the angel orders a"
"also includes additional ingredients, for example egg white, sugar, or cream. The classic concoction is most commonly served in a Martini cocktail glass. When an egg white is added a champagne coupe is preferable; the silky foam clings more pleasingly to the curved glass. It is disputed who originally invented the drink. There are at least two different opinions: first that it was devised by Harry MacElhone in 1919 at Ciro's Club in London. He originally used crème de menthe, but replaced it with gin at Harry's New York Bar in Paris in 1929. But The Savoy's Harry Craddock also"
"cinnamon, toasted coffee beans, saffron, mint, lemon leaves, mandarin leaves, thyme blossoms, and marjoram in a bottle. 'White Unsweetened Centerbe' is an ingredient in the forgotten (presumably French) Coup de Foudre ['Love Struck'] cocktail, included in the United Kingdom Bartenders Guild's '1700 Cocktails' (1934). Verbatim, the recipe is: 1/3 White Unsweetened Centerbe', 1/3 Red Curaçao, 1/3 Coates Plymouth Gin. Serve with a small piece of candied orange peel. 'Unsweetened' suggests that, at that time, a strictly medicinal version of Centerbe was available, perhaps similar to the homemade recipe above without the sugar syrup. Alternatively, many of the 18th century sweet"
"followed by a ginger ale chaser. Fernet can be mixed into cocktails, though the strong taste can overwhelm other ingredients. It can replace bitters in recipes; for instance, the Fanciulli cocktail is a Manhattan with fernet instead of Angostura bitters. The chef Fergus Henderson offers a recipe, entitled both ""A Miracle"" and ""Dr. Henderson"" that approximates Branca Menta by combining two parts fernet with one part crème de menthe over ice. The recipe describes this cocktail as a cure for overindulgence. Fernet receives a mention in the novel ""Tender Is the Night"" by F. Scott Fitzgerald. ""Two Fernet please""—a drink"
"Sortilège Cream. As with all alcoholic beverages, maple liqueur can often be mixed with other beverages for cocktails, and also goes well in coffee. This shooter consists of equal portions of Kahlúa, butterscotch liqueur, and maple liqueur. Usually, these ingredients are mixed in a large shooter glass, and then chased with warm maple syrup. This cocktail was made famous by the Sortilège brand of maple liqueurs and is often called a Sortilège mojito, although other brands of maple whiskey can be used. The cocktail combines club soda, mint leaves, lime, brown sugar and ice with maple whiskey to give a"
"to soften the raw alcohol taste of the base while enhancing its natural flavor. Typical modifying agents are aromatic wines (such as vermouth) and spirits (such as Fernet Branca or Amer Picon), bitters, fruit juices and ""smoothing agents"" such as sugar, eggs, and cream. Special flavoring and coloring agents include liqueurs (such as Grand Marnier or Chartreuse), Cordials, Bitters like Angostura Bitters, etc. and non-alcoholic flavored syrups (such as Grenadine or Orgeat syrup). These are typically used in place of simple syrup, and are to be used sparingly. Embury breaks all cocktails down into two categories: Cocktails of the Aromatic"
"cocktail, with two parts cognac, one part Calvados or equivalent apple brandy, and one part sweet vermouth. The Corpse Reviver #2 is the more popular of the corpse revivers, and consists of equal parts gin, lemon juice, curaçao (commonly Cointreau), Kina Lillet (now usually replaced with Cocchi Americano, as a closer match to Kina Lillet than modern Lillet Blanc), and a dash of absinthe. The dash of absinthe can either be added to the mix before shaking, or added to the cocktail glass and moved around until the glass has been coated with a layer of absinthe to give a"
"pêche (peach), or framboise (raspberry). The International Bartenders Association gives a recipe using 1/10 crème de cassis, but French sources typically specify more; 19th-century recipes for blanc-cassis recommended 1/3 crème de cassis, which modern tastes find cloyingly sweet, and modern sources typically about 1/5. Replacing the crème de cassis with blackcurrant syrup is discouraged. Besides the basic Kir, a number of variations exist: Kir (cocktail) Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack."
"little champagne, and powdered sugar to taste."" Sam Meyer of Cocktailians.com puts the quantities at The drink is prepared by stirring sugar and bitters, adding whiskey and liqueur, then pineapple. These are shaken with crushed ice, the mix is strained into a cocktail glass, and then one adds the champagne. Some recipes use cognac or brandy instead of rye whiskey, Bénédictine or other liqueur in lieu of Maraschino, and orange in the place of pineapple. The methods of preparation also vary. Sam Meyer praises the cocktail saying that it's ""a marvelous drink with the spicy rye ... and the sweet"
"one of cherry brandy and one each of orange, pineapple, and lime juice An alternative ""original recipe"" used gin, Cherry Heering, Bénédictine, and fresh pineapple juice, primarily from Sarawak (or ""smooth cayenne"") pineapples, which enhances the flavor and creates a foamy top. The hotel's recipe was recreated based on the memories of former bartenders and written notes that they discovered regarding the original recipe. By the 1980s, the Singapore Sling was often little more than gin, bottled sweet and sour, and grenadine. With the move towards fresh juices and the re-emergence of quality products like Cherry Heering, the cocktail has"
"the 2015 Tales of the Cocktail Spirited Awards. Rieger’s Midwestern Dry Gin is a London Dry style gin made from a wheat spirit base and incorporates five botanicals: Juniper, Licorice root, Cardamom, Coriander, and Orange Peel. The recipe for Midwestern Dry Gin was developed by Tom Nichol, former Master Distiller of Tanqueray. Caffè Amaro is blend of a traditional Amaro with cold brew coffee. , Caffè Amaro is characterized by its bitter, slightly sweet flavor which stems from the use of botanicals, herbs, and cane syrup. Caffè Amaro is a collaborative spirit with Kansas City-based coffee roasters, Thou Mayest, who"
"to the cocktail for additional sweetness and color. Originally, bitters were considered an integral part of any cocktail, as the ingredient that differentiated a cocktail from a sling. Over time, those definitions of ""cocktail"" and ""sling"" have become archaic, as ""sling"" has fallen out of general use (other than in certain drink names), and ""cocktail"" can mean any drink that resembles a martini, or simply any mixed drink. The following are other variations on the classic Manhattan: Manhattan (cocktail) A Manhattan is a cocktail made with whiskey, sweet vermouth and bitters. While rye is the traditional whiskey of choice, other"
"in New York City, and quickly became known as a ""society"" drink (i.e. only for the upper-classes). According to bartender Jere Sullivan in his 1930 volume ""The Drinks of Yesteryear: A Mixology"", the Stinger remained a critical component of the bartender's repertoire until Prohibition. The Stinger was not initially seen as a cocktail (i.e. a drink served before dinner), but rather a digestif (after-dinner drink). Writing in the 1910s and 1920s, humorist Don Marquis's ""Hermione"" (a fictional daffy society do-gooder) refused to refer to the Stinger as a cocktail, indicating its status in upper-class society. Over time, however, the Stinger"
"carbonated citrus-flavored soft drink (like Sprite, 7-Up, or Fanta Lemon). Saint Clement's (cocktail) The Saint Clement's is a non-alcoholic cocktail. Though the ingredients may vary, it consists of orange juice mixed with bitter lemon, usually in equal proportions; the name of the drink refers to the English nursery rhyme Oranges and Lemons. The drink is therefore named (indirectly) after either St Clement Eastcheap or St Clement Danes, both churches in London. The traditional recipe calls for equal parts orange juice and lemon juice served over ice in a highball glass. There are many variations, in which the lemon juice is"
"and , some of which are as sweet as Jägermeister. 's ingredients include 56 herbs, fruits, roots, and spices, including citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng. These ingredients are ground, then steeped in water and alcohol for 2–3 days. Afterwards, this mixture is filtered and stored in oak barrels for about a year. When a year has passed, the liqueur is filtered again, then mixed with sugar, caramel, and alcohol. The company recommends that be kept on ice and served cold, and suggests that it be kept in a freezer at −18 °C (0"
"been available worldwide recently. Other flavors include green apple, cinnamon, strawberry, mixed fruit (which contains a mix of cherry, strawberry, orange, and lemon flavors), grape, wintergreen, grapefruit, peach, plum, spearmint, strawberry yogurt, lemon yogurt, pineapple (pine fresh), red apple, currant and two versions of black licorice flavored Mentos. Two varieties of the mint flavor, known as ""Mentos Strong"" and ""Air action Mentos"" are sold in the Netherlands. Also available in the Netherlands is the Special Mix 4 pack, containing the flavors mint, fruit, berry mix and mango orange. Two varieties of the mint flavor are also sold in China, known"
"Mint julep The mint julep is a mixed alcoholic drink, or cocktail, consisting primarily of bourbon (or some other spirit), sugar, water, crushed or shaved ice, and fresh mint. As a bourbon-based cocktail, it is associated with the American South and the cuisine of the Southern United States in general, and the Kentucky Derby in particular. A mint julep is traditionally made with four ingredients: mint leaf, bourbon, simple syrup, and crushed ice. Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular. Proper preparation of the cocktail is commonly debated, as methods may"
"Saint Clement's (cocktail) The Saint Clement's is a non-alcoholic cocktail. Though the ingredients may vary, it consists of orange juice mixed with bitter lemon, usually in equal proportions; the name of the drink refers to the English nursery rhyme Oranges and Lemons. The drink is therefore named (indirectly) after either St Clement Eastcheap or St Clement Danes, both churches in London. The traditional recipe calls for equal parts orange juice and lemon juice served over ice in a highball glass. There are many variations, in which the lemon juice is replaced with a sweeter drink (like lemonade), or even a"
"Metaxa Metaxa () is a Greek spirit invented by Spyros Metaxas in 1888. It is exported to over 65 countries and it is among the 100 strongest spirit brands worldwide. It is a blend of brandy and wine made from sun-dried Savatiano, Sultana and Black Corinth grape varieties. It is then blended with an aged Muscat wine from the Aegean islands of Samos and Lemnos. Metaxa is traditionally served neat, on the rocks, with tonic or mixed (usually with sours) and it is used as a basic ingredient in several cocktails such as Alexander or the ""Greek Mojito"". The House"
"ounces [180 ml] Rose's Sweetened Lime Juice (available from nearly any grocery), add a small amount of water for ice crystals, shake twice and store in the freezer overnight. Pour into a martini glass and serve straight up. The glass will immediately frost over. With this recipe, no cocktail shaker is required and the cocktail is not watered down by melting ice. You may use even the cheapest vodka, and no one will ever know. A variation that adds mint, is commonly known as a South Side The Carnaby Gimlet, a variation with natural spring water, was created at the"
"of south-east France and contains 11 different herbs and spices, including ""Artemisia absinthium"" (Grande Wormwood) and ""Artemisia pontica"" (Petite Wormwood). It is bottled at 53% ABV: The traditional strength for Blanche absinthe was 53% ABV - 55% ABV. La Fée Absinthe Blanche can be drunk in the traditional manner of adding 2-4 parts iced water, to one part absinthe (less dilution is required due to the lower alcoholic strength, and sugar is not usually required for Blanche Absinthe, but some prefer it with). It is also an ingredient in various classic and modern cocktails. La Fée X•S Suisse, officially released"
"Vesper (cocktail) The Vesper or Vesper Martini is a cocktail that was originally made of gin, vodka, and Kina Lillet. The drink was invented and named by Ian Fleming in the 1953 James Bond novel ""Casino Royale"". Fleming continues with Bond telling the barman, after taking a long sip, ""Excellent ... but if you can get a vodka made with grain instead of potatoes, you will find it still better,"" and then adds in an aside, """"Mais n'enculons pas des mouches"""" (—a vulgar French expression meaning ""let's not split hairs""). Bond in the next chapter, ""Pink Lights and Champagne"", names"
"the cocktail contains no ice and is served ""straight up"". The cocktail has a pale greenish color, primarily due to the Chartreuse. Audrey Saunders of the Pegu Bar in New York City considers it one of her bar's best cocktails and describes its taste as follows: The taste may also vary slightly depending on the brand of gin being used. The original cocktail at the Detroit Athletic Club during the prohibition era used bathtub gin, and even today the club is using its own recreation of ""prohibition era bathtub gin"" (vodka, spices, herbs, citrus) for it. Some variations of the"
"round of Stingers while lunching with ladies from the church in the 1947 film ""The Bishop's Wife"". The evolving Stinger (used with green rather than white crème de menthe) forms a plot point in the 1948 film ""The Big Clock"", when George Stroud (Ray Milland) orders one and a random woman in the bar (Rita Johnson) already knows his name. In the 1956 Bing Crosby and Frank Sinatra film ""High Society"", Dexter-Haven's butler offers Stingers at lunch to those who over-indulged in champagne during the previous evening's party. Cary Grant again orders Stingers (""and keep them coming"") as he tries"
"Grasshopper (cocktail) A Grasshopper is a sweet, mint-flavored, after-dinner drink. The name of the drink derives from its green color, which comes from crème de menthe. The drink reputedly originated at Tujague's, a bar in the French Quarter of New Orleans, Louisiana in 1918, and was invented by its owner, Philip Guichet. The drink gained popularity during the 1950s and 1960s throughout the American South. A typical Grasshopper cocktail consists of equal parts green crème de menthe, white crème de cacao, and cream shaken with ice and strained into a chilled cocktail glass. A ""Vodka"" or ""Flying"" Grasshopper replaces the"
"Lanique Lanique is a strong 39% spirit liqueur made with Attar of Rose that is created by steam distilling thousands of rose petals. Lanique is often used in classic cocktails to add a unique rose twist to them or due to its high alcohol strength as a drink in its own right with tonic or lemonade. It is now produced in the UK and owned by a Jersey based company. Lanique traces its roots back to the late 1700s in the Kingdom of Prussia and variations where drunk across parts of Europe including in The Kingdom of the Two Sicilies"
"Mint chocolate chip Mint chocolate chip is an ice cream flavor composed of ice cream with small mint chocolate chips. In some cases the liqueur crème de menthe is used to provide the mint flavor, but in most cases peppermint or spearmint flavoring is used. Food coloring is usually added to make it green, but it may be white in ""all natural"" or ""organic"" varieties. According to the International Dairy Foods Association (IDFA), 3% of all ice cream sold in 2000 was mint chocolate chip, which was the 10th-most popular flavor of ice cream. In a July 2017 'National Ice"